Creamy Chicken with Corn Recipe is a comforting Brazilian dish that combines tender chicken fillets with a velvety homemade corn cream. It’s simple, delicious, and perfect to serve with plain rice for a complete and satisfying meal.
This recipe is packed with flavor and texture — the golden seared chicken pairs beautifully with the smooth, slightly sweet corn cream sauce. Whether you’re cooking for your family or preparing a cozy dinner for guests, this dish is sure to impress!
Ingredients
For the corn cream:
- 500 ml of milk
- 1 tablespoon of butter
- ½ onion, finely chopped
- 1 tablespoon of all-purpose flour (dissolved in 50 ml of water)
- 1 box of heavy cream
- 2 cans of corn kernels (drained)
- 1 teaspoon of salt
- Ground black pepper, nutmeg, and parsley (to taste)
For the chicken:
- 2 chicken fillets (cut into steaks)
- Salt, paprika, garlic, mustard, black pepper, and parsley (to taste)
Directions
1. Marinate the chicken
- In a bowl, season the chicken fillets with salt, paprika, parsley, grated garlic, mustard, and black pepper.
- Mix everything well with your hands and let it marinate while you prepare the corn cream.
2. Make the corn cream
- In a blender, blend 1 can of corn with the milk for about 1 minute. Set aside.
- In a saucepan over medium heat, melt the butter.
- Add the chopped onion, stir, and let it sauté until golden.
- Pour in the blended corn mixture and add the remaining corn kernels. Stir until it starts to thicken.
- Add the salt and the flour mixture (flour dissolved in water). Lower the heat and cook for 3 minutes.
- Stir in the heavy cream, mix gently, sprinkle parsley, turn off the heat, and cover to keep warm.
3. Cook the chicken
- In a skillet with a drizzle of oil, sear the marinated chicken fillets until golden on both sides.
Serving suggestion
Serve the juicy chicken steaks topped with plenty of creamy corn sauce. Pair it with steamed white rice or mashed potatoes for the ultimate comfort food experience.
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